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Boursin Cheese Pasta
Boursin Cheese Pasta combines tender strands of pasta in an easy, flavorful creamy sauce made with Boursin cheese, prosciutto, shallots, and sun-dried tomatoes.
Ingredients
1 pound bucatini pasta, or your favorite strand shape pasta such as spaghetti, linguini or fettucine
2 tablespoons extra virgin olive oil, divided
6 ounces prosciutto, diced into quarter inch pieces
1 cup sliced shallots
1/4 cup sun-dried tomatoes packed in oil, drained and chopped
1 1/2 tablespoons fresh garlic, minced
1/4 cup fresh flat leaf parsley, chopped fine
1/4 cup fresh chives, chopped and divided
1/4 cup white wine, such as chardonnay
2 5.2-ounce containers of garlic and herb Boursin cheese
2 cups heavy cream
1 cup Parmesan cheese, grated and divided
1/4 teaspoon freshly ground black pepper
Instructions
- Bring a pot of water to a boil, add a teaspoon of kosher salt and drop in the pasta to start cooking. Cook until just about tender but not fully cooked.
- While the pasta cooks, heat a large skillet with high sides over medium heat with one tablespoon of the oil. Once hot, add the prosciutto and cook until crisp, about 5-10 minutes. Remove to a bowl with a slotted spoon and leave the fat in the pan.
- Add the remaining olive oil and add in the shallots and cook for three minutes then add the sun-dried tomatoes and cook for two more.
- Add the garlic and cook one more minute.
- Add the parsley and half the chives and stir then add all of the white wine to deglaze.
- Once the wine has evaporated, blend in the Boursin cheese and break up with a spatula or wooden spoon.
- Add the cream and switch to a whisk and whisk to cook and melt the cheese into the cream.
- Whisk in 2/3 cup of the Parmesan cheese and black pepper and lower heat to low.
- Reserve two cups of pasta water and drain the pasta into a colander.
- Pour the drained pasta into the sauce and stir to combine and finish cooking the pasta, maybe one minute. Use the reserved pasta water to loosen as needed.
- Serve with the crispy prosciutto, chopped chives and the remaining grated Parmesan over the tops of each portion.
- Save the pasta water to use to loosen and reheat leftovers.
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